Lemon Chicken Romano is a zesty and comforting dish. It’s made with tender chicken, bright lemon, and a sprinkle of Romano cheese for that extra yum!
If you’re like me, you can’t resist that tangy flavor! I love serving it with pasta or a fresh salad for a meal that’s both easy and delicious. 🍋🍗
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect for this dish as they cook evenly. If you want a healthier option, you could use chicken thighs for more flavor or even tofu if you’re going for a vegetarian take.
Breadcrumbs: I love using Italian-style breadcrumbs, but panko gives a crunchier texture. If you’re gluten-free, look for gluten-free breadcrumbs or crushed cornflakes as a substitute.
Parmesan Cheese: Freshly grated Parmesan provides the best flavor, but you can substitute Pecorino Romano or Grana Padano if needed. In a pinch, pre-grated cheese works, though it won’t melt as nicely.
Heavy Cream: It makes the sauce rich and creamy. If you want a lighter version, use half-and-half or even whole milk, but the sauce will be less thick.
Lemon: Fresh lemons are crucial for that bright flavor. If you don’t have fresh, bottled lemon juice can be used, but fresh is always better!
What’s the Best Way to Dredge Chicken for a Crunchy Coating?
Getting that crunchy, golden crust on your chicken is all about the dredging station! Follow these simple steps:
- First, prepare three shallow bowls: one with seasoned flour (add salt and pepper), one with beaten eggs, and the last with breadcrumbs mixed with Parmesan, oregano, and garlic powder.
- Start with the flour—coat the chicken lightly, shaking off any excess. This helps the egg stick better.
- Next, dip it in the beaten eggs. Make sure you cover every part; this is what makes your breadcrumb coating adhere.
- Finally, coat the chicken evenly in the breadcrumb mixture. Press down gently to ensure it sticks well.
Taking your time in each step will give you the crunchiest chicken! And remember, too much dredge will make it uneven, so keep it light.
How to Make Lemon Chicken Romano
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup Italian-style breadcrumbs or panko
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- 3 tablespoons butter
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 lemon, thinly sliced (plus extra lemon slices for garnish)
- 1/2 cup heavy cream
- 2 tablespoons freshly squeezed lemon juice
- Fresh parsley, chopped, for garnish
- Cooked angel hair pasta or spaghetti, for serving
How Much Time Will You Need?
This delicious Lemon Chicken Romano takes about 30 minutes from start to finish! You’ll spend about 10 minutes preparing the ingredients and about 20 minutes cooking. Perfect for a quick weekday dinner!
Step-by-Step Instructions:
1. Prepare the Chicken:
Begin by tenderizing the chicken breasts. Use a meat mallet or rolling pin to pound them to an even thickness of about 1/2 inch. This helps the chicken cook evenly. Season both sides of each chicken breast with salt and pepper.
2. Set Up the Dredging Station:
Get three shallow bowls ready. In the first bowl, place the flour. In the second bowl, beat the eggs. In the third bowl, mix together the breadcrumbs, grated Parmesan cheese, oregano, and garlic powder. This is a fun step!
3. Dredge the Chicken:
Take each chicken breast and dredge it in the flour, shaking off any excess. Then, dip it in the beaten eggs, making sure it’s well coated. Finally, coat the chicken in the breadcrumb-Parmesan mixture, pressing down slightly to ensure it sticks. This will give you that lovely crispy coating!
4. Cook the Chicken:
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Once it’s hot, add the chicken breasts. Cook them for about 4-5 minutes on each side or until they turn golden brown and are cooked through. Once done, remove the chicken from the skillet and keep it warm.
5. Make the Sauce:
In the same skillet, add the minced garlic and sauté it for about 30 seconds until it’s fragrant. Then, add the chicken broth, lemon slices, and lemon juice. Bring this mixture to a gentle simmer and let it cook for about 3-4 minutes to reduce slightly.
6. Finish the Sauce:
Stir in the heavy cream and the remaining 2 tablespoons of butter. Keep stirring until the sauce becomes smooth and slightly thickened. This creamy sauce is what makes the dish so delicious!
7. Combine and Serve:
Now, return the chicken breasts to the skillet, spooning some of that lovely sauce over them. Let everything simmer together for another 2 minutes so the flavors meld nicely. Serve your Lemon Chicken Romano over a bed of cooked angel hair pasta or spaghetti, topping it off with extra sauce and lemon slices.
8. Garnish and Enjoy:
Finally, sprinkle freshly chopped parsley on top and add additional lemon slices if desired. Serve immediately to enjoy this crispy, creamy, lemon-infused chicken dish! It’s a delightful meal that will impress your family or guests!
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs will add more flavor and stay juicy during cooking. Just make sure to adjust the cooking time slightly if using larger pieces; they may take a bit longer to cook through than breasts.
Can I Make This Recipe Gluten-Free?
Yes! You can easily substitute the all-purpose flour and breadcrumbs with gluten-free alternatives, such as almond flour for dredging and gluten-free breadcrumbs or crushed gluten-free crackers. Just double-check labels to ensure they meet your dietary needs.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a bit of water or broth to keep the sauce from thickening too much.
Can I Prepare the Sauce Ahead of Time?
Yes, you can make the sauce ahead. Just prepare it up until the point of adding the cream, then cool and store it in the fridge for up to 2 days. Reheat gently before adding the chicken and finishing the dish!
